The highest vineyard in the world at 2070 meters above sea level.
* Harvest method:
100% handpicked in small bins of 15 kg.
Grapes are de-stemmed, crushed and cold macerated for 72 hour at 10ºC. Fermentation takes place on the skins in stainless steel tanks with pistons at 26-28ºC, breaking the cap 4-6 times a day for the first week with pistons only. After the malolactic fermentation, 50% of the wine is matured in French and American oak barrels for 5 months.
Bright and deep in color. On the nose, red fruit, black pepper, meaty and spicy aromas. On the palate it is full bodied, dark fruit flavors and a spicy, peppery, gently smoked leather notes in the aftertaste.
Pairs well with bold foods like blue cheese burger and barbecued red meat.